Light syrup blueberries

Blueberries in light syrup are small, round fruits from shrubs of the Vaccinium genus, known for their characteristic dark blue or purple color and their sweet and sour flavor. These blueberries have been preserved in a light syrup, which is a mixture of water and sugar in low concentration, enhancing their natural sweetness without being overly cloying.

The origin of blueberries is primarily in temperate regions of the northern hemisphere, especially in the United States and Canada, although they are now also cultivated in various countries in Europe and Latin America. The presentation in syrup facilitates their use in cooking, as it adds juiciness and an extra sweet touch to preparations.

Regarding their properties, blueberries are recognized for being an excellent source of antioxidants, vitamins (especially vitamin C and K), and dietary fiber, contributing to cardiovascular and digestive health. Preserved in light syrup, they retain much of these qualities, although with a slightly higher calorie content due to the sugar.

In different Spanish-speaking countries, blueberries may have various names or synonyms, although in most places they are simply called "arándanos". In some regions of Latin America, they are also known as "moras azules" or "blueberries" (taken from English, common in international recipes). However, the term blueberries in light syrup is widely understood and used in culinary contexts.